cooking roast lamb.

[Muffy]

I want to cook roast lamb for tea,
The one i have would be about 3kg and i have an electric oven.
How long do i cook it for and what temp?
also what would you put on it as a seasoning or something....

[Muffy]

Plleeaasee

[Trillian]

I always put a leg of lamb on at 4pm in the afternoon to be ready by 7pm. I cook it on 200 deg for the first hour and then 160 for the rest. When you think it is close the bieng ready, put a skewer into the meatiest part of the leg and if the skewer is hot when you pull it out and the juice that comes out is clear, then it is ready.

ETA - if the leg you have is long and skinny looking, then it may only need 2.5hrs, but if the leg is shorter, but thicker, then it will need the full 3.

[Muffy]

i want it to be ready at about 6-6:30.
it is pretty thick so i should put it on bout 2:30- 3pm?
do i put foil over it?

[catherinemoses]

I read about roast lamb in the paper this morning.

It says to have the oven at 180.
Roast for 45min and then another 25min per kilo. (so if you have a 2kg leg you would need to cook for 1hr and 35 min.) (ETA just saw yours is about 3kgs so it would need 2hrs going by this!)It then says to remove from oven and cover with foil and rest it for 30min.

However I usually do like Trill says and have it in there on low for a longer time.

I like it to be just plain with a bit to salt and pepper and then make a nice gravy to go with it.

You shouldn't need to cover it with foil.

HTH. Enjoy! Roast lamb is one of my all time faves

[Trillian]

Ummm, just preheat your oven to 200 deg, then pop it in at 3 and then do what I said above when you think it's getting close to ready cause it may be ready a little early, but if it is, that's OK, just take it out and rest it for a bit - I usually take mine out about 20mins before serving and cover it with foil then. You don't have to cover it with foil while it is cooking if you dont want to.

[briggsy's girl]

we put roast on about 3-4 hours before we want it, on very low. put some water in the bottom of the tray, roast sitting up out of the water. either put garlic granules over the outside for flavour, or put actual piecees of fresh garlic into the flesh. we have also used a blend of onion and garlic and other herbs. i find rosemary gives me heartburn...

we check it every hour or so, flip, check if it's still bleeding or clear fluid - the moisture in the bottom of the tray stops it drying out. i doon't cover with foil at all because i use a very low temp (160 to 180)

i've never had a roast flop doing it like this. i do tend to cook a bit earlier in the day and then take it out when done, so i can't say exactly how long it takes. i cover the meat in foil when it's done and then make fresh gravy from the drippings - i slip the meat back into the bottom of the oven (still covered) for the last little while of cooking the vegies to make sure it's nicely heated.

we don't use much meat on the night we cook the roast cos we do spud, sweet spud, carrot, pumpkin, onion, cauli and brocolli in white sauce and usually peas and corn so no room on the plate for meat - but the garlic meat and home made gravy with some carrot and onion makes a mean base for a shepherds pie next day - top with mashed spud/sweetspud/pumpkin. mmmmmmmmmmmmmm

[Trillian]

either put garlic granules over the outside for flavour, or put actual piecees of fresh garlic into the flesh.

I do that too and it is sooooo good. We also do all the vege trimmings as well. We use a lot of meat, but we have huge legs of lamb, so always plenty for sandwiches, or meat fritters (OMG these are good!) DH has a thing about shepherds pie, so I don't make that very often LOL.